Anji Bai Cha Green Tea (Anji “White” Tea)

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)


Anji Bai Cha Green Tea/ Anji white Tea from a semi-wild health and environment-friendly high mountain tea garden in Anji county, Zhejiang province, China. Super fresh tasting green tea produced from the rare native Anji Bai Cha (Anji White Tea) tea cultivar, called Anji White Tea due to the white color or its early spring buds, harvested once a year in April, before the buds finally turn green by the end of that month. Picking standard 1 bud plus 1-2 leaves.

For more information and illustrations please refer to the detailed product description below.



Pale yellowish green dry Anji Bai Cha Green Tea leaves

Anji Bai Cha (or “Anji White Tea“,安吉白茶) is a green tea produced from a particular “Anji Bai Cha” tea cultivar native to Anji county in the Zhejiang province of China. When we usually speak of “white tea”, we refer to either a Bai Mu Dan (White Peony) or a Silver Needle white tea. Anji Bai Cha is none of these. In fact being processed as a green tea and showing all the characteristics of such, it derives its name “white tea” from the shiny white color of its buds with only a light touch of green that will turn to darker green only by the end of April. Anji Bai Cha Green Tea is therefore harvested best before this, for a period of no more than 30 days only.

Anji Bai Cha Green Tea / Anji White Tea settings

For 900 years, the Anji Bai Cha tea cultivar, being described by the Chinese emperor and passionate tea scholar Song Hui Zong (1101 to 1125 A.D.) in his book “Da Guan Cha Lun” (“The Treatise of Tea”), existed only as a legend. Only in 1982, a single specimen of a tea bush was discovered in Anji county, Zhejiang province that researchers believe might be the tea plant that had already been described as rare by Song Hui Zong at that time. It was named Anji Bai Cha for the white color of its spring buds and has been bred and commercially cultivated since. The name Anji Bai Cha has been protected, though, for tea from this particular tea cultivar and the Anji county geographic location, so it is still a “raritea” today, with especially properly timed harvests of high picking standard producing a true jewel within the world of green teas that every green tea connoisseur will highly value. In fact, China choose Anji Bai Cha Green Tea to represent the country for the 2010 World Culture Exposition in Shanghai.

Anji Bai Cha Green Tea /Anji White tea perpared in my garden in Chiang Mai, Thailand

Our Anji Bai Cha Green tea/Anji White Tea comes from a semi-wild (biodiversity) high mountain tea garden with several small ponds, many different trees and mountains around it, where health and environment-friendly cultivation principles are adhered to and no pesticides and/or fertilizer is used. It is picked only once during the first half of April each year – when the buds are still white – with a picking standard of 1 bud plus 1-2 leaves and gently processed to green tea in the traditional way.

Anji Bai Cha Green Tea / Anji White Tea served in my garden

During processing, the fresh picked white buds and leaves take on a pale yellowish green color after withering and stir-fixing and are then rolled into the form of tight pine-shaped needles before drying. The dried leaves still clearly show the natural leaf pattern. The aroma of dry Anji Bai Cha tea leaves displays a fresh and clean, high floral fragrance with a charming orchid aroma of the ready prepared infusion, perfectly matching the tea’s super fresh, delicate and soothing sweet taste, rounded up by a hint of a asparagus “veggie” note and a clear and refreshing high citrus flavor.

Close-up of wet Anji Bai Cha / Anji White Tea leaves

As for health-relevant properties, studies showed that Anji Bai Cha Green tea is particularly low in chlorophyll and polyphenols (explaining the white color of the young buds), but with 7-11 % show an extremely high percentage of amino acid, of which at least 2,5 % are found to be theanine, a multifold of the theanine content otherwise typically contained in green teas. Theanine is said to be mainly responsible for the soothing effects and full-bodied taste of fresh green tea and is considered as one of the most important citeria for the assemssment of a tea’s quality.

Anji Bai Cha Green Tea / Anji White Tea in my garden

To get the best of your Anji Bai Cha Green Tea, pour 250ml water of 80-85°C temperature (somewhat higher than otherwise common for green tea, due to low bitters) on about 5g of Anji Bai Cha Green Tea leaves and let infuse for 2-3 minutes. Though displaying most of its special freshness, high citrus notes and delicate fragrance only in the first infusion, this green tea will readily produce a worthy second infusion, or even more, if prepared Gong Fu Cha style, with accordingly shorter infusion periods.

Anji Ba Cha Green Tea / Anji White Tea tasting in my garden

Additional information

Weight N/A

25g, 50g, 100g

1 review for Anji Bai Cha Green Tea (Anji “White” Tea)

  1. Rated 5 out of 5


    I just made a cup of Anji Bai Cha and put it in my favorite antique ceramic tea cup for added pleasure. It is a delicious tea, not bitter and light. I had 3 separate infusions with the same tea and it still tasted great! It is a very health promoting tea and helps to lower cortisol which I like. There is plenty of tea in this order so that I will enjoy a hot cup of tea on many cold autumn/winter days and evenings. Thank you!!

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